Carrot Cake Oat Macaroons Recipe

Name: Carrot Cake Oat Macaroons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-2/3 cups Full Fat Shredded Unsweetened Coconut; 1 cup Reduced Fat Shredded Unsweetened Coconut; 1/4 cups Very Finely Chopped Toasted Walnuts Or Pecans; 1/2 cups Finely Grated Peeled Carrots (I Used A Microplane Grater); 1 cup Old Fashioned Rolled Oats; 3/4 cups Pure Maple Syrup; 1 Tablespoon Pure Vanilla Extract; 1 teaspoon Pure Vanilla Extract; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/8 teaspoons Ground Nutmeg; 1/2 teaspoons Scant Kosher Salt

Servings: persons

2-2/3 cups Full Fat Shredded Unsweetened Coconut
1 cup Reduced Fat Shredded Unsweetened Coconut
1/4 cups Very Finely Chopped Toasted Walnuts Or Pecans
1/2 cups Finely Grated Peeled Carrots (I Used A Microplane Grater)
1 cup Old Fashioned Rolled Oats
3/4 cups Pure Maple Syrup
1 Tablespoon Pure Vanilla Extract
1 teaspoon Pure Vanilla Extract
2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Ginger
1/8 teaspoons Ground Nutmeg
1/2 teaspoons Scant Kosher Salt

1
Preheat oven to 300u00b0F. Line a baking sheet with a silicone baking mat or parchment paper.
2
In a food processor, process the full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).
3
Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined. Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out).
4
Bake for about 20 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point. Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.
5
Nutritional information for 2 cookies (if total yield is 32 cookies):
6
186.1 calories, 12 grams fat, 9.5 grams saturated fat, 3.5 grams fiber, 9.9 grams sugar, 2.1 gram protein

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-2/3 cups Full Fat Shredded Unsweetened Coconut, 1 cup Reduced Fat Shredded Unsweetened Coconut, 1/4 cups Very Finely Chopped Toasted Walnuts Or Pecans, 1/2 cups Finely Grated Peeled Carrots (I Used A Microplane Grater), and more.

Yes, Carrot Cake Oat Macaroons falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake Oat Macaroons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions